The document summarizes the physico-chemical properties of ghee-residue, which is a by-product obtained during ghee manufacturing. Ghee-residue has a smooth to granular texture and is rich in lipids like fatty acids and phospholipids. It also contains proteins, sugars, and other compounds. Analysis shows the particle size of ghee-residue is around 104.79 microns with a density of 1.14 g/cm3. Ghee-residue is a nutritious material rich in fat and proteins that can be used as a human dietary supplement and for flavoring purposes.

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2. TOPIC:PHYSICO - CHEMICAL PROPERTIES OF GHEE-RESIDUE
Presented to:
Mr.shivakumar
Asst.professor of Dairy Technology
DSCK
Presented by:
Chethan N
DGK1303
3rd year 1st sem
DSCK
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3. Introduction
Ghee-residue is the by-product of ghee manufacturing
industry.
It is partially charred (burnt) light to dark brown and moist
residue that is obtained on the cloth strainer after the ghee
is filtered.
During the manufacture of ghee, the solids not fat (SNF)
present in cream or butter appears in the form of small
particles known as ghee-residue.
It is obtained after molten ghee has been either
strained out with bag filters or muslin cloth or
separated by continuous centrifugal clarifiers.
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4.  It has smooth to granular texture with glossy exterior
due to the presence of excessive free fat.
 The average yield of ghee-residue is maximum in
direct creamery (DC) method 12% followed by about
3.7% yield in creamery butter (CB) and desi butter (DB)
method.
 Ghee-residue, particularly one obtained from
creamery-butter, has higher content of phospholipids
17.39% of its total fat.
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5. • Keeping quality of all types of GR clarified at 120°C is 3
months. Its shelf life can further be increased to more than 4
months by pressing it in cake form.
PHYSICO-CHEMICAL PROPERTIES
1.Particle size and density:
Ghee-residue is generally removed by bag filters or muslin
cloth, but for the continuous ghee clarification process,
centrifugal clarifiers have been designed. The average
particle diameter of GR is 104.79 microns and average
density is 1.14 g/cm3.
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6. 2.Lipids in ghee-residue:
 The lipids of ghee residue have lower Reichert and Polenske
values (24.4 and 1.3)but have higher iodine value (43.3) in
comparison to those of the corresponding ghee.
 The lipid of ghee contain:- 53% lower chain fatty acids.
58.7% total saturated fatty acids.
41.3% unsaturated fatty acids.
 PUFA content of ghee residue(4.4%) is higher as compared
to ghee(2.8%)
 Ghee residue is rich in phospholipids(1-9%).
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7.  Phospholipids is
high in creamery butter ghee residue(17.39%)
medium in desi butter ghee residue(4.95%)
low in direct creamery ghee residue(1.57%)
 The phospholipids content of ghee residue decreases as the
period of heating increases due to the transfer of
phospholipids from ghee residue to ghee.
3.Proteins in ghee residue:-
 Soluble nitrogen content of ghee residue prepared from cream
or creamery butter decreases with heating time.
 This is due to the denaturation of the proteins.
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8.  By paper chromatographic technique, 11 free amino acid, 2
amines and 8 unidentified spots were detected in ghee
residue.
 Sulphydryl substance are liberated from protein during high
treatment because of their polar nature they are mostly
retained in the ghee residue.
 Whey proteins, especially beta –lactoglobulin are the main
source for the Sulphydryl compounds.
4) Milk sugars in ghee residue:-
 Ghee residue prepared at 120ᴼC contains sugars such as
lactose (76.6), galactose(14.1),glucose(5.3),& two
unidentified sugars.
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9.  If the period of heating is increase ,lactose decreases &
increase in glucose , galactose , unidentified sugar content.
 The unidentified sugars due to some of the break down
products or sugar fragments formed during browning or
caramelization reactions.
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10. Chemical composition and yield of ghee-residue (Hand
pressed)
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11. CONCLUSION :
 Ghee-residue being rich source of fat and proteins is valuable
for its nutritive value as human dietary supplement.
 The flavour potential of ghee-residue is much greater than
that of ghee. Hence it can be utilised for flavouring bland fats
and also enhance their keeping quality.
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12. REFERENCE:
- E course(ndri)
By-Products technology
course director- vijay kumar.
BOOK: TECHNOLOGICAL ADVANCES IN THE UTILIZATION
OF DAIRY BY PRODUCTS.
AUTHOR:
Dr. Vijay Kumar Gupta
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